Orangette is a French candied orange peel. I thought using a grapefruit would be a nice twist on the classic navel orange. Actually, I used a combination of both. Feel free to make this with any type of citrus peel. Candied peels are a nice decoration on a chocolate cake.
The best way to remove the peels from the grapefruit or orange is to cut off the top and the bottom of the fruit, score the from one end to the other, remove the peels and slice into thin strips.
Candied Grapefruit Peel
From Bon Appetit, January 2014
2 large grapefruit or 3 navel oranges
1 cup sugar, plus more for tossing
Cut peel from grapefruits or oranges into ⅜” strips leaving ¼” white pith attached. Place in a small saucepan; add cold water to cover. Bring to a boil, then drain; repeat twice.
Bring peel, 1 cup sugar, and ½ cup water to a boil in same saucepan; reduce heat and simmer until peel is translucent, 15–20 minutes. Drain; transfer peel to a wire rack and let dry for 2–4 hours. Dust with more sugar if desired.